Wednesday, June 20, 2018

Swiss Chard and Sausage Spaghetti with Blistered Tomatoes

Leafy greens are in season and it’s a great time to stock-up. Adding greens like Swiss chard to warm pastas and soups is good way to use a large amount at once since they break down quickly. This pasta is a great balance of salty and sweet, thanks to the beautiful blistered cherry tomatoes. I recommend serving this with a big salad on the side for added crunch as well as nutritional value.


1. Bring a large pot of salted water to a boil; add spaghetti and cook for 8 minutes. Drain, reserving 1/3 cup of pasta water.

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add garlic and sausage and cook until sausage is no longer pink; transfer to a bowl.



3. Add 1 tablespoon olive oil to the pan and add the tomatoes. Cook tomatoes for 2 minutes, then give them a quick stir and season with salt and pepper. Transfer tomatoes to a separate bowl.



4. Add the remaining tablespoon of oil to the pan and add the Swiss chard and chicken stock, stirring until the chard is wilted. Season again with salt and pepper.

5. Add the cooked sausage, pasta, reserved pasta water, lemon juice, balsamic and 1/2 the Parmesan cheese and stir to combine.


6. Top pasta with the blistered tomatoes, fresh basil and remaining Parmesan cheese.




Swiss Chard and Sausage Spaghetti with Blistered Tomatoes
Serves 6

All you need:
8 oz. whole grain spaghetti
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 pound hot Italian sausage
1 pint cherry tomatoes
2 bunches Swiss chard, stemmed and chopped
1/2 cup chicken stock
Juice of 1 lemon
2 tablespoons aged balsamic vinegar
1 cup fresh grated parmesan cheese, divided
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper, to taste

All you do:
1. Bring a large pot of salted water to a boil; add spaghetti and cook for 8 minutes. Drain, reserving 1/3 cup of pasta water.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add garlic and sausage and cook until sausage is no longer pink; transfer to a bowl.
3. Add 1 tablespoon olive oil to the pan and add the tomatoes. Cook tomatoes for 2 minutes, then give them a quick stir and season with salt and pepper. Transfer tomatoes to a separate bowl.
4. Add the remaining tablespoon of oil to the pan and add the Swiss chard and chicken stock, stirring until the chard is wilted. Season again with salt and pepper.
5. Add the cooked sausage, pasta, reserved pasta water, lemon juice, balsamic and 1/2 the Parmesan cheese and stir to combine.
6. Top pasta with the blistered tomatoes, fresh basil and remaining Parmesan cheese.

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